Down on the Allotment: Pumpkin Chutney

Friday, November 02, 2012

What to do with still heaps more giant pumpkin? I made some spiced Pumpkin Chutney today.

Closely supervised by my lovely kitchen assistant.

One secret ingredient is the Gluhwein or Mulled Wine to replace some of the vinegar.

And quite a few Christmas spices, including a bag of dried mixed berries.

And hey presto!

Spiced Pumpkin Chutney!

At 7:58 PM, Wyatt said...: Thanks for the great idea...I've been looking for new pumpkin recipes!
At 9:39 PM, Lee said...: Great stuff; we've still got 4 good-sized pumpkins left, so I'll definately be looking to make a pumpkin chutney. How long did you cook it for, as I wouldn't want to overdo it and turn it completely to mush?
At 9:56 PM, Gardeningbren said...: That looks delicious..truly. I couldn't get the link to work for the recipe you used though.

Also, do you know (bet you do)))dogs love pumpkin and in fact, willing to bet you can find a dog pumpkin treat recipe online.
At 12:00 AM, VirginiaC said...: OOOH Matron, pumpkin chutney is a fantastic and tasty idea to use up some of the pumpkin. I think I will have to try making some myself.
I see you have an overseer too (see my post today), but they are both good at it, don't you think??
At 4:51 AM, Matron said...: Lee - interestingly the pumpkin pieces stay whole! The apple pieces tend to mush and form the sauce. 20 minutes cooking with just the vinegar and wine, then about 50 minutes once the sugar is added. I just look at it to know when it is thick enough.
At 8:03 PM, Kelli said...: The pumpkin chutney looks amazing, what a great idea.
At 7:43 PM, Carrie said...: ohhh looks good :p
At 10:45 PM, Dragon Cotterill said...: I guess I'm going to have to use that recipe for next year... http://martin-way-plot30.blogspot.co.uk/2012/11/on-legalities-and-pumpkin-festivals.html

Down on the Allotment